Fall Pasta Salad with Butternut Squash and Brussels

This Fall Pasta Salad with Butternut Squash and Brussels is a delightful blend of seasonal flavors that makes it ideal for gatherings or a simple lunch. The roasted Brussels sprouts and butternut squash provide heartiness, while the crisp apples add a refreshing crunch. Topped with creamy goat cheese and drizzled with a maple dijon dressing, this dish stands out for its vibrant colors and rich taste.

Why You’ll Love This Recipe

• Flavorful Ingredients: With roasted vegetables and fresh apples, this salad captures the essence of fall.
• Versatile Dish: Perfect as an appetizer, side dish, or even a light main course.
• Easy to Prepare: Simple steps make this salad quick to whip up, even on busy days.
• Nutritious Choice: Packed with vitamins from the veggies and protein from the cheese, it’s a healthy option.
• Make Ahead Friendly: Prepare it in advance for stress-free entertaining.

Tools and Preparation

Gathering the right tools will streamline your cooking process. Here are the essentials you’ll need to create this delicious salad.

Essential Tools and Equipment

• Baking sheet
• Parchment paper
• Large pot
• Whisk
• Mixing bowl

Importance of Each Tool

• Baking sheet: Provides plenty of space for roasting vegetables evenly.
• Parchment paper: Makes clean-up easy by preventing food from sticking.
• Large pot: Ideal for boiling pasta without overcrowding, ensuring even cooking.

Ingredients

For the Salad

• 8 oz pasta, dry (I use rotini pasta)
• 2 cups brussels sprouts, diced
• 2 cups butternut squash, diced
• 2 cups apple, diced (I use a honeycrisp)
• 1 Tbsp fresh thyme, chopped (or 1 tsp dried thyme)
• 2 Tbsp extra-virgin olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• 4 oz goat cheese, more for topping (or feta cheese)
• ¼ cup dried cranberries (optional)

For the Dressing

• ⅓ cup extra-virgin olive oil
• ¼ cup balsamic vinegar
• 1 Tbsp dijon mustard
• 1 Tbsp maple syrup
• 1 clove garlic, minced
• ½ tsp kosher salt
• ¼ tsp black pepper

How to Make Fall Pasta Salad with Butternut Squash and Brussels

Step 1: Preheat the Oven

Preheat the oven to 400℉ (200°C). Prepare a baking sheet with greased parchment paper for easy clean-up. Dice the butternut squash, Brussels sprouts, and apple.

Step 2: Roast the Vegetables

Add the butternut squash and Brussels sprouts to the sheet pan. Coat them in olive oil, fresh thyme, kosher salt, and black pepper. Bake in the oven for 20 minutes. Afterward, scoot the vegetables over and add the apples. Cook for another 10-15 minutes until everything is fork tender. Cooking times may vary.

Step 3: Cook the Pasta

While the veggies roast, cook your pasta in a large pot according to package instructions. Bring water to a boil on medium-high heat, add some salt, then add the pasta. For al dente pasta, cook it 1-2 minutes less than indicated on the box. Drain excess water after cooking but save about a tablespoon of pasta water. Toss drained pasta in olive oil or reserved water and let it cool.

Step 4: Make the Maple Dressing

In a small bowl or measuring cup, combine dressing ingredients. Whisk together until well-emulsified, about 1 minute.

Step 5: Assemble Your Salad

Once veggies are done roasting and cooled down, assemble your salad by adding cooled pasta, roasted veggies, goat cheese, and optional dried cranberries into a large bowl. Pour on the dressing and toss gently until well coated.

Step 6: Serve Your Salad

If making ahead of time, wait to add goat cheese and dressing until just before serving. For an eye-catching Thanksgiving Pasta Salad, consider using colorful pasta!

How to Serve Fall Pasta Salad with Butternut Squash and Brussels

This Fall Pasta Salad is a versatile dish that can be enjoyed in various ways. Whether you’re hosting a gathering or looking for a quick lunch, these serving suggestions will enhance your dining experience.

For a Cozy Dinner

• Warm it Up: Serve the salad warm right after preparation for a comforting meal.
• Add Protein: Pair it with grilled chicken or turkey for a heartier option.

As an Appetizer

• Small Portions: Serve in small bowls or cups for guests to enjoy as a starter.
• Garnish Creatively: Top with extra goat cheese or fresh herbs for an elegant touch.

For Meal Prep

• Pack It Right: Store in individual containers for easy grab-and-go lunches throughout the week.
• Keep Dressing Separate: Add the dressing just before eating to maintain freshness.

During the Holidays

• Festive Serving Dish: Use a colorful bowl to showcase the vibrant ingredients.
• Pair with Holiday Flavors: Complement with roasted nuts or seasonal fruits like pomegranate seeds for added flair.

How to Perfect Fall Pasta Salad with Butternut Squash and Brussels

Perfecting this dish involves attention to detail and some helpful tips. These suggestions will ensure your pasta salad shines every time you make it.

• Bold Roasting Technique: Roast the vegetables until they are caramelized. This enhances their flavor and adds depth to the salad.
• Choose Quality Pasta: Opt for high-quality pasta that holds up well when combined with other ingredients.
• Fresh Ingredients Matter: Use fresh thyme and seasonal produce for the best taste and nutritional value.
• Experiment with Cheeses: Try using feta cheese as an alternative to goat cheese if you prefer a different flavor profile.
• Customize Your Dressing: Adjust the maple dijon dressing by adding more maple syrup or mustard based on your taste preferences.
• Chill Before Serving: Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld beautifully.

Best Side Dishes for Fall Pasta Salad with Butternut Squash and Brussels

Pairing side dishes with your Fall Pasta Salad can elevate your meal. Here are some delicious options that complement its flavors perfectly.

1. Roasted Vegetables: A medley of seasonal veggies seasoned and roasted until tender adds great texture.
2. Garlic Bread: Crunchy, buttery garlic bread provides a perfect contrast to the creamy pasta salad.
3. Green Salad: A simple green salad with mixed greens and a light vinaigrette refreshes the palate.
4. Stuffed Peppers: Colorful stuffed peppers filled with quinoa, beans, and spices bring additional flavors and nutrients.
5. Grilled Chicken Skewers: Tender chicken skewers marinated in herbs add protein and flavor diversity.
6. Quinoa Pilaf: A fragrant quinoa pilaf made with herbs provides a wholesome grain option alongside your salad.
7. Sweet Potato Wedges: Crispy baked sweet potato wedges introduce natural sweetness that pairs well with the dish.
8. Fruit Salad: A fresh fruit salad can cleanse the palate and offer a sweet finish to your meal.

Common Mistakes to Avoid

Avoiding common mistakes can make your Fall Pasta Salad with Butternut Squash and Brussels a hit.

• Failing to roast vegetables properly: Roasting enhances the flavors of the Brussels sprouts and butternut squash. Make sure they are well-coated in olive oil, salt, and pepper before baking.

• Overcooking the pasta: Overcooked pasta can ruin the dish’s texture. Follow the package instructions carefully and aim for al dente by cooking it slightly less than recommended.

• Skipping the cooling step: Adding hot pasta or veggies to the salad can wilt other ingredients. Allow everything to cool before mixing for optimal freshness.

• Not using fresh herbs: Fresh thyme adds a vibrant flavor to your salad. If you use dried herbs, remember that they are more potent, so adjust accordingly.

• Ignoring the dressing: The maple dijon dressing ties all the flavors together. Don’t skip this step; whisk until well combined for a balanced taste.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• Best consumed within 3-5 days for optimal freshness.

Freezing Fall Pasta Salad with Butternut Squash and Brussels

• Not recommended for freezing; ingredients may lose texture when thawed.
• If necessary, freeze components separately (pasta, roasted vegetables).

Reheating Fall Pasta Salad with Butternut Squash and Brussels

• Oven: Preheat to 350°F (175°C) and warm covered for about 15 minutes.
• Microwave: Heat in short bursts on medium power, stirring between intervals until warm.
• Stovetop: Sauté gently in a pan over low heat until heated through.

Frequently Asked Questions

Here are some frequently asked questions about preparing and serving Fall Pasta Salad with Butternut Squash and Brussels.

Can I use different pasta shapes?

Absolutely! While rotini works great, feel free to experiment with any shape you like for added fun.

What can I substitute for goat cheese?

Feta cheese is a wonderful alternative that will still give that creamy texture without compromising flavor.

How do I customize my Fall Pasta Salad with Butternut Squash and Brussels?

Add nuts like walnuts or pecans for crunch or toss in some spinach for extra greens!

Is this salad suitable for meal prep?

Yes! This salad holds up well in the fridge, making it perfect for make-ahead lunches or dinners.

Final Thoughts

This Fall Pasta Salad with Butternut Squash and Brussels is not only bursting with seasonal flavors but also versatile. You can easily customize it to suit your tastes or dietary needs. Give it a try at your next gathering or as a hearty lunch option!